Spring is also the traditional time for detoxing and working with the liver. With this in mind, try this salad of lightly steamed broccoli, asparagus and sprouted quinoa flavoured with unpasteurised apple cider vinegar and olive oil.

One of the salad dishes I regularly prepare is  made from freshly grated organic carrots, flavoured with fresh ginger, lemon and orange juice. Toasted pumpkin seeds and sunflower sees add a nice crunch and contrasting texture to this salad. 

When fresh celery is prepared as a salsa, most people don’t mind its taste. Celery salsa may be enjoyed on its own or is eaten as a side dish to main meals.

This is a great way to incorporate fresh leafy greens into the diet. I have based this recipe on the traditional Indian coriander and mint relish.

Rice is a gluten free grain, which may be added to soups and salads or served with stews, curries etc.